Tender cauliflower florets and peas in a velvety white mustard sauce and topped with hard boiled eggs.
This is a variation of one of my husband’s favorite meals Eggs in Mustard Sauce. I came up with this recipe shortly after Easter this year as a way of using up some of the millions hard boiled eggs we still had left over. I actually wanted to make the usual eggs in mustard sauce and serve them with cauliflower on the side, but then I felt like eating something a bit different so I gave the cauliflower to the sauce and threw in some peas for good measure.
The result was a delicious easy to make dish, which I spontaneously decided to take pictures of, so that I could post it sometime in the future. I just thought it was too good to be left unnoticed.
This is not strictly a Romanian recipe, it is a more general recipe I would say, something you could definitely find not only on a Romanian table, but on a German one as well. Just a very simple, straightforward way of dealing with leftover hard boiled eggs and cauliflower. And should you need some more recipes with hard boiled eggs have a look at these Devilled Eggs with Tuna, this Salad a la Russe or this Easy Meatloaf with Eggs.
Otherwise, I hope you are all keeping well. I am a bit shocked about our weather the last couple of days. We went from zero degrees Celsius/ 32 degrees Fahrenheit last week and still a winter jacket on Monday to about 30 degrees Celsius/ 86 degrees Fahrenheit yesterday and today… My kids wanted to put on shorts and wear sandals when they came back home yesterday and my first impulse was to say no, it just seemed weird to me to have them wear a thick jacket one day and shorts and T-shirt the next one. But I reconsidered and went to the attic to finally bring down all the summer clothes. Hopefully this weather will last a few days more, it is glorious!
And I almost forgot to mention, this recipe for Cauliflower, Peas and Eggs in Mustard White Sauce opens a new two-week series on Where Is My Spoon, a series dedicated to cauliflower recipes.
Cauliflower and Eggs in Mustard Sauce
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Ingredients
- 1 cauliflower, about 500 g/ 1.1 lbs
- 700 ml/ 23.6 fl.oz/ 3 cups vegetable broth
- 4-6 hard boiled eggs
- 2 tablespoons butter
- 4 tablespoons all-purpose flour
- 150 ml/ 5 fl.oz/ 2/3 cup milk
- 2-3 tablespoons Dijon mustard
- 200 g/ 7 oz frozen peas, defrosted
- a bunch of parsley
- some nutmeg
- salt and pepper
- potatoes to serve
Instructions
Divide the cauliflower into medium-large florets and cut the stalk into cubes. Place in a pot with the vegetable broth, bring to a boil and cook for about 5 minutes or until on the soft side but not mushy. Drain and reserve the broth.
Place the eggs in a small pot, cover with water, bring to a boil, turn the heat off and let the eggs in the hot water, covered for 12 minutes. Drain and run under cold water. Peel the eggs when cool enough to handle.
Melt the butter in a deeper pan. Sprinkle the flour on top and let it get some color for about 2 minutes, it should be pale yellow. Add the milk while whisking continuously, then slowly add the reserved vegetable broth while whisking all the time. Make sure you have no clumps in the sauce, it is very easy as long as you add the liquid slowly and keep whisking. Bring to a boil and continue cooking for about 3-4 minutes while stirring very often.
Add the Dijon mustard. Start with two heaped tablespoons and add more according to your taste, I always add the third tablespoon, sometimes even a fourth one, but I do like a stronger mustard taste. Adjust the taste generously with nutmeg, salt and pepper.
Add the peas and let cook for about 5 minutes stirring often.
Halve or quarter the eggs and add them to the sauce together with the cauliflower florets. Add the parsley as well. Stir very gently to coat all the ingredients with the sauce but take care not to break the eggs quarters too much.
Serve with salt potatoes.
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10 comments
I love cauliflower! Yours with creamy mustard sauce looks very yummy!
I don’t think I’ve ever had anything quite like this before – what a delightful combo of flavors, Adina! I love mustard in my deviled eggs so that mustard sauce is such a delightful accompaniment to left over hard boiled eggs. I hope the weather stays warm for you and y’all get to enjoy more days in t-shirts and shorts! 🙂
What a unique combination! It sounds like a great combination of ingredients. Our weather here has been crazy too….one day we may get warm weather and sunshine….I hope!
I absolutely adore cauliflower, so I’m loving this dish! SO unique! I bet this tastes absolutely delicious! Cheers, friend!
I love your creative recipe Adina, really nice. And a great way to use up extra eggs. A friend at church brought me three dozen farm fresh eggs on Sunday – so this would be a great way to incorporate them. Our weather has been wonky too – it was cold cold for a while and now it is in the nineties! This back and forth thing is for the birds. 🙂 Have a great week my friend!
I love cauliflower but don’t know many recipes with it. This one looks so comforting, which is something we need these days as it’s still chilly outside. Can’t wait to see more cauliflower recipes in your new series!
I seriously need more ideas for cauliflowers too. Can’t wait to see more of this series!!!!
This is a very different recipe and looks so good…I should try this
It’s a very interesting recipe. I love everything with a big amounts of eggs, so I’m sure I’d like it too (I like cauliflower too unless it’s mushy and overcooked).
Eggs and mustard sauce is one of my husband’s favourites, too 🙂 This is such a great idea, to have cauliflower with it. I’ve always served it with something green, but this somehow makes it the ultimate comfort food! Will give it a go 🙂